Easy Zuppa di Pesce (Fish Soup)


In my kitchen, the preparation of soup is unfussy. Usually, I don’t go out of my way to get special ingredients. I can captivate the soup-savory senses of whomever I serve with ingredients that I have on hand. That’s what soup means to me: making something spectacular with what I have left in my larder. Sometimes only vegetables are available, and I will make vegetable soup. Other times, I can make a pretty rich gumbo when I’ve stocked up on seafood.

This time I made an easy Zuppa di Pesce with wild-caught Haddock, which I had on hand, and a product new to me: Pomi Tomatoes, a product of Italy.

I received samples of this product, and, before even receiving and tasting the tomatoes, I knew that they would taste better than canned tomatoes. Despite any high-quality ingredients I use in my recipes, when I use canned tomatoes, there is always the risk that a “canned” taste, along with the taste of additives, will affect the result. 
Here is the list of ingredients for Pomi Chopped Tomatoes: tomatoes. That’s right, just tomatoes. No extra salt or water, no preservatives, no color–not even citric acid. The same ingredient is in the Strained Tomatoes. Pomi tomatoes don’t require refrigeration before they’re opened. And, best of all, there is no need for a can opener. 
www.pescetarianjournal.comThis Easy Zuppa di Pesce includes only fish–in this case, haddock. Sliced onions, green peppers, red peppers, garlic, and shallots provide a flavorful base. Vacuum-packed Pomi Tomatoes are a good-as-fresh addition to the soup and is a product I will gladly purchase in the future.
Recipe: Easy Zuppa di Pesce (Serves Four)
2 tablespoons Extra Virgin Olive Oil
1 medium yellow onion, halved and sliced thinly
1 medium green pepper, sliced thinly
1 medium red pepper, sliced thinly
1 small shallot, chopped 
3 cloves garlic, minced
1 26.46 (750 g) box Pomi Chopped Tomatoes
2 tablespoons capers
1 teaspoon white wine vinegar
1/2 teaspoon Kosher salt
1-inch piece of fresh lemon grass, sliced thinly
3 cups packaged seafood stock 
2 pounds boneless Haddock fillets, cut into two-inch chunks
Cracked white pepper (to taste)
2 sprigs fresh dill
Fresh Italian parsley, basil, or more dill for garnishing

I photographed my husband’s hand pouring Pomi tomatoes.
  1. Heat olive oil in a soup pot over medium heat until oil shimmers.
  2. Add sliced onion, green peppers, red peppers, and shallot to oil and saute until translucent. 
  3. Add garlic to onions and peppers and saute about 30 seconds. Do not allow garlic to brown or burn.
  4. Pour in box of Pomi Chopped Tomatoes 
  5. Add capers, white wine vinegar, and salt.
  6. Simmer ingredients for 15 minutes on low heat, then pour in fish stock and stir.
  7. Add Haddock fillets and cracked pepper. Cover and cook on medium low heat for 15 minutes.
  8. Taste soup and adjust seasoning, if needed.
  9. Cut fresh dill into soup just before serving and garnish with parsley, basil, or dill.

Disclosure: I received samples of Pomi Tomatoes, which influenced the topic of this post.
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